GREGORY GOURDET: BUTTERNUT SQUASH SOUP WITH YOGURT AND SMOKEY SLOW COOKED PEPPERS

In 2017, Gregory appeared on ABC’s 30 Years: A Celebration of the James Beard Foundation, as the crew filmed his journey from Portland to New York City as he prepared for his first dinner at the iconic James Beard House. In 2018, he appeared on Food Network’s Iron Chef Showdown, competing with Iron Chef Michael Symon in the final round. He was also named a semifinalist by the James Beard Foundation for Best Chef: Northwest in 2018 and 2019, and again in 2020. Last month, Gregory returned to Bravo’s Top Chef for its All Stars edition.

Gregory’s journey in recovery began at the Alano Club and he continues to be an outspoken advocate and vocal public figure in recovery. We’re thrilled to see Gregory’s journey come full circle and hope you’ll join us in welcoming him to the board at the Alano Club of Portland!

INGREDIENTS

For the soup
1 large butternut squash (about 4 pounds), peeled, seeded and cut into 2-inch chunks
5 garlic cloves, peeled
1 large yellow onion, chopped
1 small jalapeño, stemmed and halved
4 cups chicken or vegetable stock, homemade or store-bought
1 cup cashews
1 1⁄2 tbsp kosher salt

For the smoky peppers
1⁄4 cup extra-virgin olive oil
3 medium red bell peppers, stemmed, seeded, and deveined, cut into long 1⁄4-inch strips
10 garlic cloves, cut into 1⁄8-inch slices
1 1⁄2 tsp kosher salt
1⁄2 tsp red chile flakes
1 1⁄2 tsp smoked paprika
1 tbsp sherry vinegar (red wine vinegar is also suitable)

INSTRUCTIONS

Make the soup

In a large pot, combine squash, garlic, onion, jalapeño, stock, cashews, and salt and bring to a simmer over medium heat. Cook, adjusting the heat to maintain the simmer, until the squash is so tender it starts to fall apart, about 30 minutes. Let it cool slightly, then blend it in batches until smooth, about 1 minute per batch, and return the soup to the pot. Keep warm.

Make the peppers

While the soup simmers, heat the oil in a medium pot over medium heat until it shimmers. Stir in the peppers, garlic, salt, and chile, and cook until the peppers sweat and leach out liquid, about 3 minutes, then reduce heat to low and continue to cook, stirring, until the liquid and the peppers are very tender, about 5 minutes. Add the paprika, stir well, and cook for 1 minute more, so flavors can meld. Stir in the vinegar, turn off the heat, and set aside.

To serve

Ladle the soup into bowls. Divide the peppers among the bowls, then drizzle on about 2 tablespoons of the cashew cream. Serve right away.